Ingredients:

Vegetable cooking spray

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 cup milk or water

1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cups cubed cooked turkey or chicken

4 cups Pepperidge Farm® Herb Seasoned Stuffing

1 cup shredded Swiss or Cheddar cheese

Directions:

1. Heat oven to 400°F. Spray 2-qt. casserole with cooking spray.

2. Stir soup and milk in large bowl. Add vegetables, turkey and stuffing and mix lightly. Spoon turkey mixture into casserole.

3. Bake 20 min. or until turkey mixture is hot and bubbling. Stir turkey mixture. Top with cheese.

4. Bake 5 min. or until cheese is melted.

Tip: When you don't have any leftover turkey or chicken for this recipe, substitute 1 can (9.75 oz.) Swanson® Premium White Chunk Chicken Breast, drained.

Serving Suggestions:

Serve with your favorite steamed mixed vegetable combination, prepared cranberry sauce and Pepperidge Farm dinner rolls.
For dessert serve sliced pears drizzled with chocolate sauce.

Ingredients:

Directions:

Turkey and Stuffing Casserole